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Topic: Screen problems (Read 2894 times)

I made Peter Rs New York dough on Friday, and held it in the fridge until Saturday. The only things that I did differently from his recipe was split the dough into 2 portions instead of 3 portions, as his recipe states. I did add a bit more water when mixing the dough, and this was the first attemp. The flour was stored in a freezer(first time I did that too, dont know if that matters though?) Those are the facts.

Problem: I used my 16 inch screens for the pies. The oven was at 480F, bottom shelf, electric. When it came time to take the pizza out and take it off the screen, the dough stuck to the screen and wouldnt let go. Tried spatulas to get it off the screen. The dough split, and the toppings came off.

Do I need to spray the screens prior to use?Did I use too much dough?Any help will be appreciated!

I have used the screens before with great success, and will probably not us my stone much. I didnt use any cornmeal this time either. That might matter, I dont know.